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Concord Grape Galette w/ Peanut Butter Ice Cream

OMG. Buckle down, people. I think this is my favorite recipe of the summer!!!

During my recent vacation to my family’s lake house I ate a lot of peanut butter and jelly sandwiches. I was simply too busy doing vacation-y things for a lunch any more involved than that, ya know? I usually don’t eat PB&J’s because they’re not super nutritional, so I forgot how tasty and nostalgic the flavor combination is.

I thought, how great would it be to make a dessert version of this? That way you could enjoy the flavor combo and not feel guilty for eating something indulgent, because it would be dessert and you are supposed to be eating something indulgent! And this plan was hatched: In lieu of white bread, there would be pie crust. Instead of concord grape jam, there would be concord grape filling. Instead of peanut butter, there would be peanut butter ice cream.

So I present to you the elevated, adult version of the classic PB&J: Concord Grape Galette with Peanut Butter Ice Cream!

I’m all gaga and heart eyes over this thing. It’s prettier and tastier than I even imagined. The galette is made entirely from scratch (details below), and maybe in the future I’ll make the peanut butter ice cream from scratch as well. This time, I decided to stick with Ben & Jerry’s Peanut Butter Cup ice cream. It’s peanut butter ice cream with PB cups throughout, and the overwhelming flavor of peanut butter paired PERFECTLY with the fragrant grapes. My stomach is seriously grumbling right now.

Concord Grape Galette

Ingredients

2 cups flour + more for rolling out dough

1 tsp salt

2/3 cup butter, cut into chunks

ice water

2 cups seedless concord grapes, cut in half

1/4 cup + 2 tbsp granulated sugar

1 egg

peanut butter ice cream

Directions

Preheat oven to 375 F.

Using a food processor, pulse flour, salt, and 1 tbsp of sugar together. Add cold butter and pulse until you get large beads of butter (the size of pearls). Gradually add ice water by the tablespoon until the crust just holds together.

Break the dough into two balls of similar sizes. Cover each ball with parchment paper, flatten into a thick disk, and pop into the freezer for 10 minutes to chill.

After chilling, remove one of the disks and roll out on a floured surface into a circular shape. Put the grapes in the center of the dough, leaving only about an inch of uncovered dough all the way around. Sprinkle 1/4 cup of sugar over the grapes. Fold the dough over so your galette starts to take shape. Using a pastry brush, coat the top of the dough with the egg, and then sprinkle the remaining tbsp of sugar on top of the dough.

Bake in oven for 30 minutes, until the dough gets browned and the filling gets nice and bubbly.